Karen Lusk

2023

Journal - Research Article

Alothman, M., Bremer, P. J., Lusk, K., & Silcock, P. (2023). When does milk spoil? The use of rejection threshold methodology to investigate the influence of total microbial numbers on the acceptability of fresh chilled pasteurised milk. Beverages, 9, 53. doi: 10.3390/beverages9020053

2018

Journal - Research Article

Morison, B. J., Heath, A.-L. M., Haszard, J. J., Hein, K., Fleming, E. A., Daniels, L., Erickson, E. W., Fangupo, L. J., Wheeler, B. J., Taylor, B. J., & Taylor, R. W. (2018). Impact of a modified version of baby-led weaning on dietary variety and food preferences in infants. Nutrients, 10, 1092. doi: 10.3390/nu10081092

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2018). Relationship between total microbial numbers, volatile organic compound composition, and the sensory characteristics of whole fresh chilled pasteurized milk. Food Packaging & Shelf Life, 15, 69-75. doi: 10.1016/j.fpsl.2017.11.005

2017

Journal - Research Article

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology, 52(12), 2564-2571. doi: 10.1111/ijfs.13542

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2017). Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiology, 64, 155-163. doi: 10.1016/j.fm.2017.01.001

2016

Journal - Research Article

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2016). Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand. Food Quality & Preference, 48, 118-129. doi: 10.1016/j.foodqual.2015.09.002

Zhang, T., Lusk, K., Mirosa, M., & Oey, I. (2016). Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation. Food Quality & Preference, 48, 156-165. doi: 10.1016/j.foodqual.2015.09.006

2015

Journal - Research Article

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice. Food Quality & Preference, 46, 1-8. doi: 10.1016/j.foodqual.2015.06.016

Lusk, K. A., Hamid, N., Delahunty, C. M., & Jaeger, S. R. (2015). Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best-worst scaling and the 9-pt hedonic category scale. Food Quality & Preference, 43, 21-25. doi: 10.1016/j.foodqual.2015.01.007

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment. Food Quality & Preference, 40(Part A), 16-23. doi: 10.1016/j.foodqual.2014.08.006

Conference Contribution - Poster Presentation (not in published proceedings)

Wilson, T., Lusk, K., Hernandez, M., & Silcock, P. (2015, June-July). Research into the flavour profile of natural coffee. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015, June-July). Chinese consumers' perceptions and acceptance of beverages treated using thermal, high hydrostatic pressure processing and pulsed electric field technologies. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

2014

Journal - Research Article

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014). The role of personal values in Chinese consumers’ food consumption decisions: A case study of healthy drinks. Appetite, 73, 95-104. doi: 10.1016/j.appet.2013.11.001

Conference Contribution - Published proceedings: Abstract

Alothman, M., Lusk, K., Silcock, P., & Bremer, P. (2014). Consumer perception of fresh chilled pasteurized milk during storage and relationship to microbial numbers and volatile organic compound production. Proceedings of the 17th World Congress of Food Science and Technology (IUFoST): Research that Resonates. Retrieved from http://iufost2014.org/

Conference Contribution - Poster Presentation (not in published proceedings)

Fernandez-Alduenda, M. R., Lusk, K., Silcock, P., & Birch, J. (2014, July). Understanding expert tasting styles: Using descriptive cupping to analyse tasters' quality criteria. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014, July). The effect of information on Chinese consumers' perceptions of high pressure processing and pulsed-electric field technologies and their treated food products. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

2013

Conference Contribution - Poster Presentation (not in published proceedings)

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2013, July). Thinking about exporting to China? Experiences and reflections when conducting consumer research in China. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

2012

Journal - Research Article

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2012). Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages. Food Quality & Preference, 26(1), 35-44. doi: 10.1016/j.foodqual.2012.02.014

Conference Contribution - Poster Presentation (not in published proceedings)

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2012, October). Cross-cultural evaluation of consumers' perceptions towards high pressure processing technology. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

2010

Journal - Research Article

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010). Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings. Food Quality & Preference, 21(4), 410-416. doi: 10.1016/j.foodqual.2009.10.003

Conference Contribution - Poster Presentation (not in published proceedings)

Lusk, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010, September). Modified hedonic scaling method to incorporate a product's use context in a laboratory test setting. Poster session presented at the Fourth European Conference on Sensory and Consumer Research: A Sense of Quality, Vitoria-Gasteiz, Spain.

Awarded Doctoral Degree

Lusk, K. A. (2010). Studies to improve consumer hedonic measures: A comparison of hedonic measurement techniques and the development of a method to evoke consumption contexts in a laboratory test setting (PhD). University of Otago, Dunedin, New Zealand. 252p.

2009

Journal - Research Article

Hein, K., Ebeler, S. E., & Heymann, H. (2009). Perception of fruity and vegetative aromas in red wine. Journal of Sensory Studies, 24, 441-455. doi: 10.1111/j.1745-459X.2009.00220.x

Conference Contribution - Poster Presentation (not in published proceedings)

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2009, July). Simulating a consumption context in a controlled setting to measure acceptance. Poster session presented at the 8th Pangborn Sensory Science Symposium, Florence, Italy.

Conference Contribution - Verbal presentation and other Conference outputs

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2009, June). Accounting for a products consumption context when measuring consumer acceptance. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2009, January). Influence of context on consumer acceptance testing. Verbal presentation at the New Zealand Institute of Food Science & Technology New Zealand/Australia Sensory Network Symposium, Auckland, New Zealand.

2008

Journal - Research Article

Hein, K. A., Jaeger, S. R., Carr, B. T., & Delahunty, C. M. (2008). Comparison of five common acceptance and preference methods. Food Quality & Preference, 19(7), 651-661.

2007

Conference Contribution - Verbal presentation and other Conference outputs

Hein, K. A., Jaeger, S. R., Carr, T., & Delahunty, C. M. (2007, August). Comparison of common acceptance and preference methods. Verbal presentation at the 7th Pangborn Sensory Science Symposium, Minneapolis, MN.

2006

Journal - Research Article

Adhikari, K., Hein, K. A., Elmore, J. R., Heymann, H., & Willott, A. M. (2006). Flavor threshold as affected by interaction among three dairy-related flavor compounds. Journal of Sensory Studies, 21(6), 626-643. doi: 10.1111/j.1745-459X.2006.00087.x